The BEST Cream Cheese Frosting is creamy, silky, fluffy and delicious! Just 3 ingredients for sweet frosting with a decadent cream cheese base. Goes great on cupcakes, cake, and cookies! Try on pumpkin cake, carrot cake, red velvet and more.

A spoon of thick rich and creamy Cream Cheese Frosting

Growing up, one of my cousins always scooped the frosting off of her cake because she said it was way too sweet. Like, what the heck?? Welp, that all changed when cream cheese frosting came on the scene.

It’s like the clouds parted and there it was.

Just when you thought cake couldn’t get any better, cream cheese frosting entered the scene. Less sweet than buttercream frosting, this cream cheese frosting recipe has a lovely tanginess that’s extra creamy due to the cream cheese, and is wonderfully smooth and thick!

(And it’s less sweet enough that my cousin loves it.)

With just 3 ingredients, we’re going to make the tastiest cream cheese frosting. It’s creamy, silky, fluffy and oh so delicious on red velvet cake, pumpkin cake, carrot cupcakes, and more.

Frosting Pumpkin Cake w Offset Spatula - using an offset spatula to spread this cream cheese frosting recipe on top of a pan of pumpkin cake

Ingredients

Cream cheese
Butter
Confectioners’ sugar
Optional, but recommended: vanilla extract

How to Make Cream Cheese Frosting

Learn how to make cream cheese frosting with just 3 easy ingredients!

First, get out your stand mixer and fit it with a whisk attachment or a hand mixer and a large mixing bowl.

Two photos showing How to Make Cream Cheese Frosting - beating butter, cream cheese, and vanilla together

Second, add cream cheese, butter, and vanilla into the bowl and beat it all together until it’s fluffy and creamy.

Next, gradually add confectioners’ sugar in small increments, beating it into the cream cheese mixture until smooth. Add more confectioners’ sugar for a thicker frosting and less for a thinner frosting.

Two photos showing How to Make this easy dessert recipe - whisking confectioners sugar with a hand mixer into cream cheese and butter mixture to make this recipe

How to Thicken Cream Cheese Frosting

You may need thicker or thinner frosting, depending on what you’re using it for.

For thicker frosting for piping, use a greater amount of confectioners’ sugar, around 3-4 cups.
For thinner frosting for spreading on cinnamon rolls and such, use close to 2 cups.

Tip: always be sure to use brick-style, full-fat cream cheese to make your frosting. Anything with a lower fat content, or even the whipped type of cream cheese will result in runny frosting.

Dollop on gold spreader onto pumpkin cake - spreading a dollop of icing onto a slice of cake

Can You Pipe Cream Cheese Frosting?

Yes, you can! To pipe cream cheese frosting, use a higher amount of confectioners’ sugar for a thicker frosting or less if you like it softer. Also, if you find that your kitchen is too hot or the frosting is too soft, simply refrigerate frosting for about 30 minutes to firm it up.

Storing Cream Cheese Frosting

Does Cream Cheese Frosting Need to Be Refrigerated?

Yes because it contains perishable cream cheese. You can, however, keep it at room temperature for a limited time. Refrigerate frosting for 1-2 weeks in the refrigerator. Another frosting that needs to be refrigerated? Chocolate coconut cream frosting (so good!).

How Long Can Cream Cheese Frosting Sit Out?

It can sit out for up to 2 hours at room temperature.

Can You Freeze Cream Cheese Frosting?

Yes, you can! Store cream cheese icing in an airtight, freezer-friendly bag with any remaining air squeezed out to prevent freezer burn. Freeze for up to 3 months. Thaw in the refrigerator the night before it’s needed.

Tips for the Best Cream Cheese Frosting

Make sure your butter is softened just enough that pressing a finger into the stick will make a lightly depression. It shouldn’t be so soft (and dare I say, melty) that it’s got see-through edges
Use brick-style, full fat cream cheese. Anything else will result in runny frosting.
Start with less confectioners’ sugar and gradually add more to thicken the frosting to your desired consistency.

Tools You Need

close up of this recipe to show the creamy, thick texture that’s perfect for piping

For more delicious recipe ideas, follow us on Instagram, Facebook, and Pinterest. If you’ve tried this recipe, take a pic and tag us on Instagram using #beamingbaker. We can’t wait to see it!

Sending you all my love and maybe even a dove, xo Demeter ❤️

3-Ingredient Cream Cheese Frosting

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Author: Demeter | Beaming Baker
Total Time: 5 minutes
Yield: Enough frosting for 1 dozen thickly frosted cupcakes or 2 dozen lightly-frosted cupcakes, a 2 layer 8- or 9-inch cake, or a 9×13-inch sheet cake with thick frosting

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Description

Ingredients

Units Scale

Tools Needed

Ingredients

8 oz cream cheese, softened (use brick-style)
1 stick (1/2 cup) butter, softened
1 teaspoon vanilla extract (optional, but recommended)
2–4 cups confectioners’ sugar – more for a thicker frosting, less for a softer one. I used 3 cups.

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Instructions

Using a stand mixer fitted with the whisk attachment, or a hand mixer with a whisk attachment and large mixing bowl, beat together cream cheese, butter, and optionally, vanilla until slightly fluffy and creamy. Vanilla is highly recommended.
Slowly add in confectioners’ sugar, beating until smooth and thick to your liking. Use less for a thinner, softer frosting, use more for a thicker, stiffer frosting.

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